Strawberry Lemon Bars

Recipe from Eggs on Sunday


 

From Delicious Fruit Desserts by Dot Vartan

Ingredients

For the crust
1 cup all-purpose flour
1/4 cup confectioner’s sugar
1 stick (8 tablespoons) butter, softened

 

For the filling
3 egg yolks
zest of 1 lemon
1/4 cup lemon juice
1/2 cup milk
1/2 cup sugar
3 tbsp flour
1/4 tsp salt
3/4 cup fresh diced strawberries

Directions
Preheat the oven to 350 degrees F.

In the bowl of a stand mixer (or using an electric mixer), use the paddle attachment to beat the flour, confectioner’s sugar, and butter together at medium speed until blended. Press the dough firmly into the bottom and 1/2-inch up the sides of an 8×8 baking pan. Bake for 20 minutes, or just until turning golden brown. Remove and set aside.

In a medium bowl, whisk together the egg yolks, lemon zest, lemon juice, and milk. In a separate small bowl, stir together the flour, sugar and salt. Add the flour mixture to the egg yolk mixture and whisk until combined. Pour into a small saucepan and cook over medium heat, whisking constantly, until it gets thick and the whisk leaves a trail, about 5 minutes. Remove the lemon custard from the heat; if you like, you can cool it down a little by placing it in a bowl and placing that bowl in an ice-water bath.

Add the diced strawberries to the lemon custard and stir gently just to combine. Pour the custard onto the crust, spread it out evenly in the pan with a silicone spatula, and bake for 25-30 minutes, until the filling is set.

Cool completely before cutting into squares. You can dust them with confectioner’s sugar if you like, but I like to leave them as is so you can see the pretty ruby red bursts of strawberry.

Makes 16.